Crispy Chicken Wraps

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20140915_181158

I got this recipe from melskitchencafe.com, and Emma loved it. I give it a 7. It was good, just not as good as I thought it would be. Here is the recipe, with changes in bold:

Crispy Chicken Wraps

Ingredients

  • 1/3 cup mayonnaise, light or regular
  • 1/4 cup chopped fresh cilantro
  • 3 scallions, sliced very thin
  • 2 celery ribs, chopped fine (I omitted these due to my husband’s non-celery preference)
  • 2 tablespoons sour cream, light or regular
  • 2 teaspoons hot sauce (this does not make them spicy but adds great flavor!) I used 1 tsp. and it was not too hot
  • 1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups) I didn’t do the whole chicken, and there was too much sauce, so maybe this is why they didn’t turn out like I wanted
  • 2 cups shredded cheddar cheese (the sharper the better, in my book) I used a combo of sharp cheddar and pepper jack
  • 4 (12-inch) flour tortillas I put mine on wheat, which also affected the flavor

Directions

  1. Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
  2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

http://www.melskitchencafe.com/crispy-chicken-wraps/

recipe retrieved 9/15/14 from http://www.melskitchencafe.com/crispy-chicken-wraps/

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